---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Pecan Shortbread
Categories: Cookies, Chocolate
Yield: 18 servings
1 1/2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1/2 c Confectioners' (icing) sugar
1 c Unsalted butter
1/2 ts Vanilla extract
1 c Granulated sugar
1/2 c Ground pecans
These are my favorite cookies. I came up with the recipe
when my sister, who can't eat eggs, asked for (begged for)
a chocolate cookie without eggs. Flattening the cookies
turns them nice and crispy and you can make them even
crunchier by topping them with crystallized sugar rather
than the granulated.
Preheat the oven to 350 degrees. Grease a baking sheet well.
Place the flour, cocoa, and confectioners' sugar in a food
processor. Turn the machine on and slowly add the butter, 2
tablespoons/30 g/1 ounce at a time. Add the vanilla and
process until the dough forms a ball on top of the blades.
In the palms of your hands, roll the dough into circles
about 1/2 inch/1 cm thick. Place on the prepared baking
sheet and press each circle of dough down with the bottom
of a glass until it is about 1/4 inch/0.5 cm thick.
Sprinkle the dough with the granulated sugar and pecans and
press again to flatten. Bake the cookies until brown, about
10 minutes. Cool them on the baking sheet before serving.
Makes eighteen cookies.
Copyright c 1996 Pacific Harbor Publishing, L.L.C., All
Rights Reserved
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